Effects of reaction conditions on the physicochemical properties of cationic starch studied by RSM

Granular cationic starches were prepared in aqueous phase without the addition of swelling inhibiting salts. Response surface methodology (RSM) was performed to analyze the effects of reaction conditions on physicochemical properties of the products. As the reaction time was prolonged from 2 to 5 and to 24 h, the relative contribution of the temperature to degree of substitution (DS) turned from minor to prominent. Good correlations were observed between the DS and the pasting temperature of the 2, 5, and 24 h cationized starches. By contrast, variation in the correlations between DS and the other physicochemical properties, with respect to reaction durations, revealed the processing pattern of cationization in starch granules along extending reaction times. This deduced pattern was confirmed by the granular and molecular characterizations using confocal laser scanning microscopy and high performance anion exchange chromatography, respectively.